3 is the Magic Number

(02/09/11)
Yes it is, it’s the magic number. Three new offerings on shrub today: a superb example of the floral and citrus notes found in the really fine coffees from Rwanda, a washed Ethiopia that’s crazy sweet and bright and pulling some really amazing SO shots, and a coffee from Guatemala that we “cellared” if you will, and is cupping even better than when it first arrived!

Rwanda Remera Nyarusiza

http://www.coffeeshrub.com/shrub/coffee/rwanda-remera-nyarusiza

“This is a classic Rwanda cup that can take a wide range of roasts, light to dark. The dry fragrance has a balanced sweetness, brown sugar and molasses, brown bread and cinnamon, with dark spice tea aromas. Wet aromatics have rose-like floral notes, and caramelized cane sugar sweetness. This cup has lots of sweet mulling spices to it; dried orange peel, cinnamon bark, clove, and allspice.”

Ethiopia Sidama Bonko

http://www.coffeeshrub.com/shrub/coffee/ethiopia-sidama-bonko

“There is that sugary, confectionary sweetness , accented with citrus and a touch of spice. The body is clear and light, which suits the high tonal range of the cup well. I recommend light roasts here to compliment the bright cup, and not to overshadow the flavors I mention with a veil of darker roast taste. But I had great FC roasts as well. The body is a little heavier at FC, and the chocolate roast taste is suave, layered, backed with dark fruit tones.”

Guatemala San Juan Sacatepequez – Villa Lupe

http://www.coffeeshrub.com/shrub/coffee/guatemala-san-juan-sacatepequez-…

” My lighter roasts were the best, City to City+ roast range. At this level the cup has a very well-structured acidity, peach with mild citric hints. The roast taste is rather candy-like, and still has that clean hazelnut note. It’s not a super powerful cup, but very refreshing on the palate, with an elegant and cleanly disappearing aftertaste. The body is light, with a silky feel. The refined flavors and finish suggest that this coffee is really well picked, with good cherry selection, and really well processed at the wet mill and dry mill.”

Bonko!